Dd's Cajun Gumbo

 

CAJUN GUMBO

 

1/4 c vegetable oil

½ c + 2 TB flour

1 small onion, diced

1 stalk celery, diced

1/3 c red bell pepper, diced

1/3 c green bell pepper, diced

2 cloves garlic, minced

**1 TB cajun seasoning

1/4 # andouille sausage, ½-inch pieces

4 c chicken stock

*½ # boneless skinless chicken thighs, ½-inch cubes (precooked)

*1/4 # medium shrimp/crab, shelled and deveined (precooked)

Garnish: sliced green onion, cooked white rice

**CAJUN SEASONING:

1 1/4 tsp paprika

1 tsp each salt, garlic powder

½ tsp each black pepper, cayenne pepper

½ tsp each oregano, thyme

½ tsp each cumin, dry mustard

¼ tsp ground bay leaves

**In a mixing bowl; combine all ingredients well. Set aside.

 

Heat oil in a large stockpot over medium high heat. Add flour, stirring constantly until roux is a deep golden brown, about 22-25 minutes. Add onion, celery, peppers and garlic. 

Cook until vegetables are softened. Stir in Cajun seasoning; cook for 1 minute. Add chicken and sausage. 

When chicken is cooked through add stock, mixing until blended well. Bring to a boil. Reduce heat; simmer 30 minutes. 

Stir in the shrimp/crab; cook 5 minutes, just until seafood is cooked through. Remove from heat. Top with white rice and green onions. Serves 2-4.